Orange – Vanilla – Hollandaise

by Editorial Staff

Summary

Prep Time 15 mins
Total Time 15 mins
Course Sauce
Cuisine European
Servings (Default: 2)

Ingredients

  • 2 egg yolks
  • 60 ml orange juice, freshly squeezed
  • 70 g butter
  • Vanilla salt
  • 1 tablespoon chervil, finely chopped
Orange – Vanilla – Hollandaise
Orange – Vanilla – Hollandaise

Instructions

  1. Drain the butter and simmer gently until the whey separates.
  2. Beat the freshly squeezed orange juice with the egg yolks in a hot water bath until a firm cream forms. Season with vanilla salt. Take the pot off the stove.
  3. Beat the butter (without whey) first drop by drop, then in a thin stream with a whisk under the cream.
  4. Serve with asparagus and fish (e.g. tuna steaks) or roast meat and sprinkle with chervil.

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